Agus Hariadi

<em>Time Out</em> talks flavours, Sid James and breath mints with the man behind Dubai's newest curry concept restaurant.

Curry On serves up the Asian staple in one of the most innovative ways around – two at a time, mixing and matching recipes from various regions. Becky Lucas talked flavours, Sid James and breath mints with their Balinese chef, Angus Hariadi.

You’ve cooked all over the world – which cuisine is your favourite?

This probably won’t come as a surprise, but it would have to be Asian fusion. Although if that was denied to me, I’d eat some Italian. I have a soft spot for pizza.

Where did you enjoy cooking the most?

Currently, I’m very excited about Curry On. It’s rare that you can cook specialties from over 14 Asian countries in one kitchen. Before here, however, my favourite job was in the Maldives. I worked in a restaurant with six different rooms that served a different cuisine in each. I love variety.

Where in the world makes the best curries in your opinion?

Why do you keep asking me about Curry On ?! Seriously, I think the best curry chef in the world is David Thomsom from Australia. He’s an inspiration.

What is your personal favourite curry?

It has to be the killer hot one, the ‘Goa-Patpong’ – a combination of Vindaloo and Thai green chicken curry.

How can you tell when you’re eating a particularly good curry?

It’s possible to close your eyes and travel with every mouthful.

And a bad one?

You stand up and leave.

Is it true about a hot curry being good for a cold or flu?

Yes, definitely. Most Asian ingredients are used in traditional medicine, and so many of them are used in the curry composition, such as ginger, galangal, cloves, lime leaves and tamarind.

What’s your best tip for ridding yourself of curry breath?

A steaming hot tea, with ginger or lemon. It aids digestion too.

How are the curries at Curry On different from elsewhere?

We took the traditional tastes and revisited them with a modern twist. I think it’s rare for curry houses to offer so much variety and such innovation.

Is there any ‘Carry On’ business going in the kitchen?!

Carry on please!

You’re cooking your last meal – what is it?

An Indonesian favourite – a Nasi goreng.

La Plage Complex, Jumeirah Beach Road, 800-Curryz (287 799). Open 9.30am-11.30pm daily. All major credit cards accepted.

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